Hawaiian Hibiscus Collins Cocktail

Contributed by: Viceroy – Santa Monica

FromViceroy Hotel GroupProperties –Courtesy of Gary Cahill, Cameo bar at Viceroy Santa Monica

This cocktail takes inspiration from the well-known phrase”April Showers bring May Flowers.

Incorporate either a “stormy” (float of rum) or floral element (star anise, hibiscus, elderflower liqueur) in their recipes, perfect for that unpredictable springweather.

Hawaiian Hibiscus Collins Cocktail

Recipe type: Yield: 1 Prep time: Cook time: Total time:

Hawaiian Hibiscus Collins Cocktail taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.


2 oz. Vodka​
1/2 oz. Lemon juice
1 oz. Housemade Hibiscus Syrup*
2 Shiso leaves
Soda water
3/4 cup dried Hawaiian hibiscus leaves
4 cups water
1.5 cup sugar


  1. *Four servings of Hibiscus Syrup – Combine hibiscus leaves, water, and sugar in a medium saucepan set over high heat.
  2. Bring to a boil, then drop heat to low and simmer, uncovered, for 10 minutes.
  3. Remove saucepan from heat, cover, and let steep for 5 minutes.
  4. Place a fine-meshed sieve over a large measuring cup or bowl with a pour spout and pour syrup through.
  5. Let drain completely and discard flowers.
  6. Pour the syrup into a clean, dry 32-ounce jar with lid, cover, and let cool.
  7. Store syrup in refrigerator.
  8. Pour vodka, hibiscus syrup (after cooling), & lemon juice into mixing glass.
  9. Muddle shiso leaves into mixture.
  10. Shake over ice and strain over fresh ice in a highball glass.
  11. Top up with soda water.
  12. Garnish with a shiso leaf.

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